April 21, 2008

Gluten Free Yellow Cupcakes

On the continuing quest to develop some good gluten free alternatives to old standbys our next stop is Gluten Free Yellow Cupcakes!

These cupcakes are very good. Alexis and I enjoyed them and Jamison even liked them. The crumb was very nice, although as with many gluten free baked goods you'll want to eat these the day they are made or the next day at the latest, because they dry out quickly. For the full batch it would be perfect for a party, but if you're just making them for yourself I'd half the recipe and make a smaller batch. I topped them with my version of Wilton's Buttercream icing and Alexis insisted they be blue. Overall we were quite pleased!

Sift or stir together sweet potato flour, buckwheat flour, sea salt and baking powder until well incorporated. Stir sugar into the flour mixture. In a separate bowl whisk together buttermilk, eggs, safflower oil and vanilla until well mixed and then add to the flour/sugar mixture. Stir until the two mixtures are incorporated fully.

Line a muffin pan with silicone baking cups or cupcake liners. (Note: If you use the silicone cups then give them a spray of non-stick spray before baking and they are a breeze to clean up afterward.) Spoon batter into each cup or liner 3/4ths of the way up. Bake cupcakes for 20-25 minutes until they stick clean. Remove from the oven and let cool, then frost as you like. (Note: To make sure they are completely gluten-free make sure you pick an icing or frosting that is gluten-free as well.)

Makes about 2 dozen cupcakes give or take a few depending on how you fill your cups.

Notes: No notes for this one. What you see is what you get! ;o)

Posted by Dianne at April 21, 2008 9:34 AM

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